Eggplant dip

Name: Eggplant dip (Salata Aswad)
Yield: Serves 4
Cuisine: Sudanese
Ingredients: sunflower or canola oil, for frying; 2 eggplants (aubergines); 1 tomato, finely diced; 1 green capsicum (pepper), deseeded and finely diced; ½ teaspoon salt; juice of 1 lemon; 1 garlic clove, minced; 1 tablespoon olive oil, plus extra for drizzling; ½ cup (130 g) yoghurt; 2 tablespoons peanut butter; gluten-free flatbread, to serve

Salata Aswad

Preparation info

Serves
4

Difficulty
Easy

Appears in

Tekebash & Saba

By Saba Alemayoh

Published 2023

About

This is a chunky eggplant dip that we usually would eat as a sandwich filling in Sudan. My mum used to give me this for school lunches.

Ingredients

2 eggplants (aubergines)
sunflower or canola oil, for frying
½ cup (130

Africa
Sudan
Ethiopia
Lunch
Vegetarian
Gluten-free

Method

Peel and dice the eggplants into 1–2 cm (½–¾ inch) pieces.

Heat some oil in a frying pan over medium– high heat and add the diced eggplant.

Cook, stirring occasionally, for about 15 minutes until the eggplant softens. Set aside.

Mix together the yoghurt, peanut butter, olive oil, garlic and salt, until it’s the consistency of mayonnaise. Set aside.

While it’s luk